Ingredients

5-6 lb. capon or large roasting chicken
Chicken fat or butter for greasing
3 3/4 cups chicken stock
1/4 teaspoon dried saffron strands
4 ounces soft-grain white breadcrumbs
Sea salt to taste
1/4- 1/2 teaspoon each ground black pepper, cinnamon and ginger
1/8 teaspoon ground cloves
6 eggs, hard-boiled

Directions

Preheat the oven to 425 degrees. Grease the breast of the bird with fat and roast it for 15-20 minutes or until browned. Cool it slightly, then cut the flesh off the bones, removing the skin if you wish. Cut the meat into bite-size pieces. Put them in a pan with the stock, cover the pan and cook gently for 25 minutes or until the meat is cooked. While cooking, transfer 3 or 4 tablespoons of stock to a bowl and steep the saffron in it.

Strain the stock from the cooked chicken into a clean pan and add the saffron-tinted stock. Keep the meat warm in a covered dish while you make the sauce. Mix the breadcrumbs with the salt and ground spices, then stir the mixture into the stock. Simmer it for a few minutes, stirring it occasionally to make a thickened sauce.

Separate the hard-boiled eggs' yolks and whites without breaking the yolks. Chop the whites finely. Mix the chicken meat into the hot sauce and turn it on to a warmed serving platter. Edge the dish with chopped egg white and crown it with the whole golden yolks. Serves 6.